“Naivedyam~ Ponsa Godshe/ Ripe Jackfruit Payasam” … a delicious godshe from GSB Konkani Saraswat Cuisine often prepared to be offered as Naivedyam to God during any festive day of Chaturmasa … this delicious ripe jackfruit payasam has a rich, sweet flavor and soft fruit pieces that both children and elders will truly love … do try it, tastes awesome … Stay Blessed~ Spread Happiness …
** Ponsa Godshe/ Halasina Hannina Payasa/ Ripe Jackfruit Payasam is a delicious sweet dessert prepared by GSB Konkani Saraswats when ripe jackfruits are in season. Jackfruit is a veggie as well as fruit; when raw it is used as a vegetable in curries and when ripened its used in preparation of sweet dishes. I have shared plenty of details in my previous posts on how useful the whole jackfruit tree is, you may browse through if desired, though in my knowledge almost every south Indian is aware of it.
** Coming to ripe jackfruit the best of all is sweet muddo and mulik and those were my favorite during childhood, while payasam was I dish I ate only because Amma insisted I do so. Amma saw to it that we siblings excelled in our educations, so did we in doing all types of household work be it cooking, cleaning, shopping etc.. When I look around these days and find many youngsters struggling to wear a saree or do some house work, I thank God for the wonderful parents who made us siblings all rounder’s.
** Coming to this payasam the Ponosu/ Ripe jackfruit has be firm and sweet in taste and though you can use any other variety, it does not taste the same. Here the ripe jackfruit pieces should be just cooked soft without turning mushy so that each bite can be savored. So the ripe jackfruit carefully when you buy them, they should have a bright yellow color with orangish tinge and taste really sweet. There are plenty of recipes in my Blog here, which you can browse and try them as and when convenient.
** Here is my recipe for “Ponsa Godshe/ Ripe Jackfruit Payasam” my style; do try it and enjoy with family ….
** Ingredients :
Ponosu/ Ripe Jackfruit/ Halasina Hannu/ Phanas : 20-24 bulbs
Narla Rosu/ Nariyal Doodh/ Coconut Milk : 1 cup thick milk + 2 cups thin milk
Goda/ Jaggery/ Gud/ Bella : 200- 250 gms
Keshar/ Kesar/ Saffron : 10-12 strands
Kajjubi/ Kaju/ Cashew Nuts : 12-15 cut to small pieces
Sukkale Draksha/ Raisins/ Kishmish : 20
Yella Pitti/ Ellaichi/ Cardamom Powder : ½ to 1 tsp
Corn flour : 1-2 tblsp (more if required only)
Toop/ Ghee : 1-2 tblsp
** Wash and pat dry the Ponosu/ Ripe Jackfruit and them cut them into ½ inch sized cubes and keep them aside ready.
** For preparation of Coconut Milk : I have written a separate post on detailed "Method of Preparation of Coconut Milk/ Narla Rosu/ Nariyal Doodh"; the link to which I am sharing at the bottom of this recipe, you may browse through it for more information. Here I have used about 1 cup of "Thick Coconut Milk No.1" and 2 cups of "Thin Coconut Milk No.2". Keep both the prepared milk ready aside separately.
** Note : You can use store bought coconut milk if you find the method of preparing the same tedious or for any reason it is more convenient to you. I do so many times when I am short of time as we do get good ones in stores. However, check out on the expiry date to ensure that the product is fresh. In addition, taste a drop of the same before you add on the ingredients to be sure that it has not turned out sour.
** To prepare Ponsa Godshe/ Ripe Jackfruit Payasam : Heat toop/ ghee in a thick bottomed pan, add cashew nut/ kajjubi cut to pieces and fry until lightly browned. Now add the raisins/ kishmish and continue to fry until both are evenly browned. Remove and keep it aside ready to be added later on to payasam.
** In the same pan add more ghee only if required and then add the ponosu/ ripe jackfruit pieces and fry for 1-2 minutes on medium heat taking care to see that they do not burn. Now add ½ cup of water and bring to boil and let cook for 2-3 minutes. Add kesar/ saffron strands and extracted "Thin Coconut Milk No.2", mix well and bring to a boil, lower the heat to medium and cook for 2-3 minutes.
** When the ripe jackfruit is cooked 80% add grated goda/ jaggery pieces and mix well. Let cook until the jaggery has dissolved well, keep stirring in between to avoid being stuck to the bottom. Now add the "Thick Coconut Milk No.1" and mix well. Continue to cook on medium to low heat until you see bubbles on the surface.
** Prepare the slurry of cornflour with water taking care to see that it has mixed well without any lumps. Add this to the simmering payasam and immediately mix well and cook on medium heat until you see bubbles appearing. Lower the heat and cook for another few minutes while you keep stirring the payasam to avoid burning.
** Note : On addition of cornflour slurry the payasam immediately begins to thicken, so be careful. Do not add all the of the slurry in one go, add half the quantity and let cook and add more only if necessary. The payasam thickens a bit on settling too. Traditionally either Maida/ APF slurry or rice powder slurry is added to thicken the payasam, however I have always followed addition of cornflour slurry to all my dishes that required this step. You may add any you desire, its individual choice.
** When the goshe/ payasam is cooked and done remove from heat and add in the fried and kept cashew nut pieces and raisins along with cardamom/ yella pitti powder and mix well. Cover and let payasam rest for 15- 20 minutes for the flavors to seep in well. Now the prepared payasam/ godshe is ready to be served.
** “Ponsa Godshe/ Ripe Jackfruit Payasam” is done and is now ready to be offered as Naivedyam to God and thereby served to family and friends. Payasam always test best served just hot enough to savor ie neither cold not steaming hot. This delicious ripe jackfruit payasam has a rich, sweet flavor and soft fruit pieces that both children and elders will truly love. Payasams are traditionally prepared on festive occasion, however, there is no hard and fast rules as such and you can always prepare them on weekends/ holidays so that your family can enjoy it as a dessert.
** As mentioned above, this is a traditional dish from GSB Konkani Saraswat Cuisine often prepared during festivals be it during any occasion and also when upvas/ fasting is observed on any special day. Any fruit based payasam with addition of coconut milk/ cow’s milk is always permissible both as offering to God and to be savored later on by devotees in our community. Do try this awesome dessert and serve it medium hot for best taste to you family and friends, I am sure they will love it.
** For the detailed method of preparing “Narla Rosu/ Coconut Milk/ Nariyal Doodh” please follow the link given below ….
** Sharing a common link to all “Naivedyam”, “Ponosu/ Ripe Jackfruit” and “Payasam” recipes shared in the Blog, do browse through for more choice, try them in your home and enjoy with your family and friends …
https://gayathrifoodbytes.blogspot.com/search?q=jackfruit
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